INGREDIENTS
10 to 12 lbs. (about 100) littleneck clams, scrubbed
4 shallots, thinly sliced
8 cloves garlic, thinly sliced
½ cup chopped fresh parsley
2 cups white wine
2 ½ sticks unsalted butter, sliced
Salt and pepper
DIRECTIONS
Preheat grill to medium.
Make the foil packets.
Tear off twenty 20-inch long pieces of heavy duty foil.
For each packet, stack 2 sheets of foil and pull up the edges to form a bowl shape; put about 10 clams in each packet.
Divide the shallots, garlic and parsley among the packets.
Drizzle each with about 3 TBSP. wine and top with 2 TBSP. butter and season with salt and pepper.
Gather the edges of the foil at the top and crimp to seal.
Place the packets on the grill; cook 10 to 12 minutes or until the clams open. (Discard any unopened clams.)
Serves 10.
